When you are ready to cook, defrost the bag of ingredients. Separate the chicken and the sauce and place the chicken in a pan (leaving the sauce in the bag). After chicken is cooked, reduce the heat to low to keep warm. Place the sauce in a small sauce pan and reduce until it reaches the desired consistency. Combine the reduced sauce and chicken and serve over rice.

A few tips:

After I cook the chicken, I place it in a separate dish and reduce the sauce in the pan I used to cook the chicken.

Instead of grating the ginger, I used a food processor to chop it because I think that is much easier than using a grater.

For us, once the sauce is reduced, there is not much left because I like the sauce thick. So I doubled the sauce recipe, but not the chicken. If you want less sauce, here is the original ratio of ingredients: